Kuzhambu flavoured with freshly ground roasted fenugreek seeds and coconut along with red chillies. A simple kuzhambu to pair with white rice.
Heat a teaspoon of oil in a pan or kadai. Add the chopped veggies and fry for half a minute. Then add the tamarind extract, salt, turmeric powder and let it boil.
Reduce the flame to medium-low. Mix everything well and bring the kuzhambu to boil for about 5-7 minutes. Add some water if it is very thick.
Tempering: Heat a tablespoon of oil in a Kadai | Pan over medium high heat. Once the oil shimmers, add the mustard seeds and let it splutter. Then add the curry leaves, red chillies and fry for a second. Pour this over the kuzhambu mixture.
Serving: Serve this with plain white rice and some veggies on the side.
Shelf Life: Since it has coconut, you cannot keep this for more than a day. If you are planning to save some for later, cool the kuzhambu and transfer the portion to a separate container and refrigerate it immediately.
Calories: 1 serving is 1 cup of Kuzhambu
Thengai aracha akuzhambu https://www.themagicsaucepan.com/main-course/kuzhambu/thengai-aracha-akuzhambu